Honey Soy Duck Breast with Seared Vegetables
Ingredients
- 1 x pack 380g Luv-A-Duck, Duck Breast
- 2 tbsp light soy
- 2 tbsp honey
- 2 tbsp sake
- 1 tsp ground 5-spice
- ½ an orange, zested
- 1 carrot, cut into 1cm x 5 cm batons
- ½ a daikon radish, peeled and 1cm x 5 cm batons
- ½ a telegraph cucumber, peeled cut in half, seeds removed cut into 1cm x 5cm batons
- 5 tbsp water
Products used
Method
- Preheat the oven to 180°C.
- Remove the duck from the fridge 30 minutes before cooking and score the skin with a criss-cross pattern.
- Combine the soy, sake, honey, spices, 2 tablespoons of water and orange in a bowl.
- Pat the duck dry with some paper towel. Place the duck breasts into a cold oven-safe pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up to medium. The aim is to render out the fat and form a crispy golden skin; this should take 4-8 mins. Turn duck and drain fat into another pan. Pour the sauce around the duck, without touching the skin and place in the oven to cook for a further 5-10 mins.
- In the meantime heat reserved duck fat in a pan on medium heat and add the carrot and daikon batons cook for 3-4 minutes before adding the cucumber. Season with salt and cook for a further minute before adding 3 tablespoons of water so the vegetables steam, but are still slightly crunchy.
- Remove. And allow the duck to rest on a plate for 5 minutes before slicing on an angle. Place any excess duck juices into the pan of sauce and mix through.
- Serve vegetables with sliced duck and generous drizzle of honey, soy sauce.
Recipe by Justine Schofield and courtesy of Everyday Gourmet